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(Blonde moment) there's this little diner on the party street by the University of Alberta thats southern themed 50s style. They make these sandwiches things called Po boys... They're so damn good! If it wasn't a 45+ minute drive and parking wasn't a gong show, I'd probably eat there once a week

 

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Primanti's capicola and egg sandwich. Second to none.     Sent from my iPhone using MyGolfSpy

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Just can't beat a good chicken parm for me! Harder to find here in NC.

 

Katz Deli pastrami as mentioned is also incredible.

 

Gotta admit that Turkey Rueben (sacrilege!) is slowly winning me over. BUT it absolutely must be carved from the bird turkey. Cold-cut version is weak.

Katz best pastrami in the world!!

 

 

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Anyone ever heard of Culver's Burgers ?

They are opening a store close to us and we are looking forward to it.

 

 

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Home of the butter burger, it is originally from Wisconsin, pretty good fast food burgers, they have their own rootbeer that's really good, the dessert custard is really good as well.

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Home of the butter burger, it is originally from Wisconsin, pretty good fast food burgers, they have their own rootbeer that's really good, the dessert custard is really good as well.

Concrete Mixers are guaranteed to pack on some pounds. Dang that custard.

 

 

- Alan

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My wife and I just had a delux sub from Publix for supper and with all the stuff I had packed on, it was yummy for the ole tummy!

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Chicken finger Parmesan with hot chicken fingers from Bob and John's Buffalo New York

 

 

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Now that sounds really good.

 

 

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Has anyone ever had a fried egg sandwich with bacon & cheese?  I have one ever other morning as I rotate it with my oatmeal concoction.  Sometimes I have my egg sandwich with honey ham or sausage instead of bacon.  It's all good!

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Has anyone ever had a fried egg sandwich with bacon & cheese? I have one ever other morning as I rotate it with my oatmeal concoction. Sometimes I have my egg sandwich with honey ham or sausage instead of bacon. It's all good!

Favourite breakfast if I'm in a rush!

 

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Home of the butter burger, it is originally from Wisconsin, pretty good fast food burgers, they have their own rootbeer that's really good, the dessert custard is really good as well.

Thanks

Looking forward to the store opening later this year.

 

 

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Culver's is great, you'll love it. The kids meals even come with a coupon for a free ice cream

 

 

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Culver's is great, you'll love it. The kids meals even come with a coupon for a free ice cream

 

 

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Sounds great, should be open by end of the year.

 

 

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Went to Firehouse Subs for the first time yesterday and ordered the Smokehouse Beef & Cheddar Brisket Sandwich, it was delicious!!

 

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I'm not much of a sandwich eater, at least lunch wise. Maybe like a bologna sandwich haha. Breakfast is where it's at, sausage egg and cheese biscuits are the bomb

 

 

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Reading this thread, it seems one of the most popular sandwiches is the Reuben, and you can make 'em yourself. There are several versions, but here's one I like.

 

Heat small sandwich-sized skillet, medium heat, on top burner.

Two slices of Jewish Rye.

Swiss cheese on one slice of bread. Two small slices or one deli-sized slice to cover the whole sandwich.

Layer of sauerkraut on the Swiss.

Thousand Island dressing on the sauerkraut.  

Several thin slices of pastrami, piled to your liking, on the sauerkraut.

Put second slice of rye on top.

Butter top side of the bread, have butter ready to cover the other side.

Hold the sandwich with a pancake flipper. With the small, sandwich-sized, heated skillet, turn it over, put it on top of the sandwich, hold it in place while you flip it upright and put it back on the heat.

While the first side is being heated, butter the other side. (The best way is to have about 8 squares ready, and just set them on the bread. Spreading soft butter doesn't work well.)

After a reasonable time to let the Swiss melt, probably a couple of minutes, slide the pancake flipper under the sandwich, turn the skillet over, put it on top of the sandwich and keep the sandwich pressed against the skillet while you turn it rightside up and put it back on the burner to brown the other side. 

 

 

It takes some practice, and you'll get a feel for how much of each ingredient you need after a couple of tries, but the result is worth the effort.

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